- Courtesy Of Brio Coffeeworks
Some like their coffee super strong, with a little texture left over from the grounds. Others like a clean pour that allows the beans' most delicate flavors to shine. During this roastery tour and workshop, Brio Coffeeworks educator Tyler Van Liew helps you find the brewing method that enables you to make your perfect cup, whether a French press, Chemex pour-over, espresso or other style. Owners Magda and Nate Van Dusen are on hand to talk about the roasting process and answer questions, too.
Brew Methods Workshop: Saturday, November 4, 10 a.m.-noon, Brio Coffeeworks in Burlington. $5-10. Info, 861-9700, briocoffeeworks.com.
More food events
Día de los Muertos: On the Day of the Dead, celebrants honor ancestors with festivities and iconography that blend Aztec and Catholic rituals and iconography. Día de los Muertos is a national holiday in Mexico, but it's celebrated in other countries, too. At this event, participants can make skull masks out of paper and sample Mexican snacks. Wednesday, November 1, 3:30-4:30 p.m., Brownell Library in Essex Junction. Free. Info, 878-6955, brownelllibrary.org.
Warehouse Sale: Visitors load up shopping bags with goods from a variety of Vermont food producers, with 100 percent of the proceeds going to the United Way of Northwest Vermont. Goodies include organic chocolate bars from Lake Champlain Chocolates, pepperoni from Vermont Smoke & Cure, and goat cheese logs from Vermont Creamery. Saturday, November 4, 9 a.m.-1 p.m., Rhino Foods in Burlington. Free. Info, 862-0252, rhinofoods.com.
Small-Scale Mushroom Cultivation: Ethan Thompson, owner of Queen City Acres urban farm, shares his wisdom about 'shrooms. Participants learn the skills to cultivate oyster, shiitake and wine cap stropharia mushrooms. Monday, November 6, 6-7:30 p.m., Intervale Community Barn in Burlington. $5-10. Info, 861-9700, intervale.org.